Harbe Kerke Hampele Ethiopia dried

Ethiopian Hampela coffee from the Gojji region at elevations between 1900 and 2200 meters. The variety is Heirloom, and the processing is dried, which adds complexity to the flavors. The coffee contains fruity hints with a clear sweetness, a creamy body, and touches of berries. Suitable for espresso lovers, milk drinks, and pour-over coffee seekers looking for a smooth and rich experience. Hints: fruity, sweetness, creamy body, berries. Processing: dried. Variety: Heirloom. Region: Gojji. Elevation: 1900-2200 meters. Weight: 252 grams. Preparation: filter - espresso. It is recommended to use the harvest two weeks after roasting date. Suggested espresso recipe: coffee amount: 18 grams, extraction amount: 36 ml, water temperature: 90°C, extraction time: 34 seconds. Suggested pour-over recipe: coffee amount: 20 grams, ristretto: 15 grams, extraction amount: 300 ml, water temperature: 89°C, extraction time: 2:40 to 3:00. Grind level: medium. V60 method. Pouring and distribution: wet 45 ml and wait 30 seconds, second pour to 120 ml, third to 180 ml, fourth to 240 ml, final pour to 300 ml.